- 32 ounces pork chops, each 1 inch thick
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 tablespoon olive oil
- 1 large apple, peeled, cored, chopped
- 1/2 onion, chopped
- 6 garlic cloves, minced
- 3/4 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup whipping cream
- 2 tablespoons honey mustard
- 1 teaspoon curry powder
- Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
- Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.
- 3 hard-cooked eggs, cooled, peeled
- 3 slices shaved smoked ham, finely chopped
- 1 small kosher dill pickle, finely chopped
- 1 tablespoon Miracle Whip light
- 1 teaspoon Grey Poupon Dijon Mustard
- pepper, to taste
- Cut eggs in half lengthwise.
- Remove yolks; place in bowl and mash with fork.
- Add ham, pickles, dressing, mustard and pepper; mix well.
- Spoon egg yolk mixture evenly into egg whites.
- Serve immediately or cover and refrigerate until ready to serve.
- Garnish with paprika, if desired.
- 250 g couscous
- 250 ml vegetable stock
- 3 tablespoons butter
- 1 garlic clove, crushed
- 700 g frozen mixed vegetables, cooked
- 2 slices feta cheese, crumbled
- lemon juice
- olive oil, to taste
- Put the couscous into a bowl, pour over the stock and cover immediately. Leave to steam for 5 minutes. While the couscous is steaming melt the buter in a pan and fry the garlic and cooked vegetables until warmed through.
- Fluff the couscous with a fork and add the vegetables and feta cheese. Mix together and drizzle with lemon juice and olive oil to tast.
- Serve with roasted lamb and a green salad.
- 3 cups granulated sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 2 cups white chocolate chips, premier
- 1 (7 ounce) jars marshmallow creme
- 1/2 cup cream-filled chocolate sandwich cookies ( crushed)
- 1 teaspoon vanilla extract (optional)
- 1 cup cream-filled chocolate sandwich cookies ( crumbled)
- Line 9 inch square baking pan with foil.
- Combine sugar, butter and evaporated milk in medium saucepan.
- Bring to a full rolling boil, stirring constantly.
- Boil stirring constantly for 3 minute.
- Remove from heat.
- Stir in morsels, marshmallow creme, crushed cookies and vanilla extract.
- Pour into prepared pan.
- Sprinkle crumbled cookies on top.
- Gently swirl cookies into fudge using a knife without touching bottom of pan.
- Refrigerate for 1 hour or until firm.
- Lift from pan; remove foil.
- Cut into pieces.
- 1 lb ground beef
- 3/4 cup chopped onion
- 2 tablespoons salad oil (recipe calls for but I do not use) or 2 tablespoons olive oil ( recipe calls for but I do not use)
- 1 (1 lb) can tomatoes
- 2 (6 ounce) cans tomato paste
- 2 cups water
- 1 tablespoon chopped parsley
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano leaves
- 8 ounces lasagna noodles
- 1 lb ricotta cheese
- 8 ounces mozzarella cheese ( shredded or thinly sliced)
- 1 cup grated parmesan cheese
- In large heavy pan, lightly brown beef and onion in oil.
- Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano.
- Simmer uncovered, stirring occasionally, 30 minutes.
- Meanwhile cook lasagna as directed on package.
- Drain lasagna.
- In 13x9x2-inch baking pan, spread about 1 cup sauce.
- Alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan cheese.
- Bake at 350°F for 40-50 minutes until lightly brown and bubbly.
- Allow to stand 15 minutes; cut in squares to serve.
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